6 Easy Christmas Kiss Cookies

Cookie exchanges, classroom parties, and Christmas Eve dessert trays all ask for the same thing: something festive that still feels homemade. These Christmas kiss cookies deliver—soft baked rounds crowned with a chocolate kiss while they are hot from the oven. This roundup covers peanut butter blossoms, chocolate kiss cookies, gingerbread, candy cane, coconut blossoms, and snowball kiss cookies so your platter has variety without six totally different techniques.

Unwrap the kisses before the first tray goes in. Once cookies come out, you have about a minute to press each kiss so it settles without cracking the cookie or melting into a puddle.

Table of Contents

1. Peanut Butter Blossoms
2. Chocolate Kiss Cookies
3. Gingerbread Kiss Cookies
4. Candy Cane Kiss Cookies
5. Coconut Blossoms
6. Snowball Kiss Cookies
7. Christmas Kiss Cookie Tips
8. Storage & Make-Ahead
9. FAQ

Peanut Butter Blossoms

The holiday classic: peanut butter cookie dough rolled in sugar, baked until just set, then finished with a milk chocolate kiss. Soft centers and crackly sugar edges make these the first to vanish from the tin.

Yield: About 36 cookies

Prep time: 20 minutes

Cook time: 8–10 minutes per batch

Total time: About 45 minutes (plus cooling)

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus 1/3 cup more for rolling
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 36 milk chocolate kisses, unwrapped

Directions

1. Preheat the oven to 375°F. Line baking sheets with parchment paper. Unwrap the kisses and set them nearby.
2. In a large bowl, beat the butter, peanut butter, 1/2 cup granulated sugar, and brown sugar until light and creamy, about 2 minutes. Beat in the egg and vanilla.
3. Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Mix the dry ingredients into the peanut butter mixture just until a soft dough forms.
4. Scoop 1-inch balls (about 1 tablespoon each). Roll each ball in the remaining 1/3 cup granulated sugar and place 2 inches apart on the sheets.
5. Bake 8–10 minutes, until the cookies are puffed and the edges look set (centers may still look soft).
6. Immediately press one kiss into the center of each cookie. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Kiss Cookies

A cocoa dough for chocolate-on-chocolate fans. Roll in sugar for sparkle, bake, and press a kiss while the cookies are hot so the chocolate nestles into the soft center.

Yield: About 36 cookies

Prep time: 20 minutes

Cook time: 8–10 minutes per batch

Total time: About 45 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• 36 milk or dark chocolate kisses, unwrapped

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment. Unwrap the kisses.
2. Beat the butter and 3/4 cup of the sugar until fluffy. Beat in the egg and vanilla.
3. Whisk the flour, cocoa powder, baking soda, and salt. Add the dry mixture and the milk to the butter mixture; mix until a soft dough forms. If sticky, chill 20 minutes.
4. Scoop 1-inch balls. Roll in the remaining 1/4 cup sugar. Place 2 inches apart on the sheets.
5. Bake 8–10 minutes, until the tops look set and no longer shiny.
6. Press a kiss into each cookie right away. Cool 5 minutes on the sheet, then finish on a rack.

Gingerbread Kiss Cookies

Soft gingerbread spice—molasses, ginger, cinnamon, and cloves—meets a chocolate kiss for a Christmas tray cookie that smells like the tree went up early. A quick sugar roll adds sparkle without royal icing.

Yield: About 36 cookies

Prep time: 25 minutes (plus 30 minutes chill)

Cook time: 8–10 minutes per batch

Total time: About 1 hour 15 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup granulated sugar, for rolling
• 36 milk or dark chocolate kisses, unwrapped

Directions

1. Beat the butter and brown sugar until creamy. Mix in the molasses and egg until smooth.
2. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt. Stir into the wet ingredients just until combined. Cover and chill 30 minutes.
3. Preheat the oven to 350°F. Line baking sheets with parchment. Unwrap the kisses.
4. Scoop 1-inch balls, roll in granulated sugar, and place 2 inches apart.
5. Bake 8–10 minutes, until the edges are set and the centers look slightly soft.
6. Press a kiss into each cookie immediately. Cool on the sheet 5 minutes, then move to a rack.

Candy Cane Kiss Cookies

Peppermint extract and crushed candy cane in a buttery sugar-cookie dough, finished with a kiss and a pinch more crushed cane. Cool and minty next to the richer peanut butter and chocolate blossoms.

Yield: About 36 cookies

Prep time: 25 minutes

Cook time: 8–10 minutes per batch

Total time: About 50 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar, plus 1/4 cup more for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup crushed candy canes, divided
• 36 candy cane kisses or milk chocolate kisses, unwrapped

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment. Unwrap the kisses.
2. Beat the butter and 3/4 cup sugar until light. Beat in the egg, vanilla, and peppermint extract.
3. Whisk the flour, baking powder, and salt. Mix into the butter mixture. Fold in half of the crushed candy canes (about 2–3 tablespoons).
4. Stir the remaining crushed candy into the 1/4 cup sugar for rolling. Scoop 1-inch dough balls and roll in the candy-sugar mix. Place 2 inches apart.
5. Bake 8–10 minutes, until the edges are barely golden and the centers look set.
6. Press a kiss into each cookie. While the chocolate is soft, sprinkle a few extra candy bits around the kiss if desired. Cool on the sheet 5 minutes, then on a rack.

Tip: Crush candy canes in a sealed bag with a rolling pin so pieces stay fine—large shards can melt into sticky spots.

Coconut Blossoms

Shredded coconut in the dough and a coconut roll outside give these blossoms tropical sweetness against the chocolate kiss. They travel well for cookie swaps and look snowy on a Christmas plate.

Yield: About 30–32 cookies

Prep time: 20 minutes

Cook time: 9–11 minutes per batch

Total time: About 45 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sweetened shredded coconut, divided
• 30–32 milk chocolate kisses, unwrapped

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment. Unwrap the kisses.
2. Beat the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, vanilla, and optional coconut extract.
3. Whisk the flour, baking soda, and salt. Mix into the butter mixture. Stir in 3/4 cup of the shredded coconut.
4. Place the remaining 1/2 cup coconut in a shallow bowl. Scoop 1-inch balls and roll in coconut. Place 2 inches apart.
5. Bake 9–11 minutes, until the bottoms and coconut tips are lightly golden.
6. Press a kiss into each cookie right away. Cool 5 minutes on the sheet, then transfer to a rack.

Snowball Kiss Cookies

Buttery pecan snowballs get a Christmas upgrade: a chocolate kiss pressed into the warm cookie, then a second dusting of powdered sugar so the kiss peeks through like an ornament in snow. Distinct from plain snowballs—the kiss is the holiday finish.

Yield: About 36 cookies

Prep time: 25 minutes

Cook time: 12–14 minutes per batch

Total time: About 55 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus about 1 1/2 cups more for coating
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 36 milk chocolate kisses, unwrapped

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment. Unwrap the kisses.
2. Beat the butter and 1/2 cup powdered sugar until smooth and creamy. Mix in the vanilla.
3. Add the flour and salt; mix on low until a soft dough forms. Stir in the chopped pecans.
4. Scoop 1-inch balls and place 1 1/2 inches apart (these do not spread much).
5. Bake 12–14 minutes, until the bottoms are lightly golden and the tops look set but still pale.
6. While hot, press a kiss gently into the top of each cookie. Let cool on the sheet 5 minutes—just until you can handle them.
7. Roll each warm cookie in powdered sugar (kiss and all), tapping off excess so the kiss still shows. Cool completely, then dust lightly once more if you want a thicker snowy coat.

Christmas Kiss Cookie Tips

• Unwrap kisses first. Racing the clock with foil wrappers is how kisses melt too long on hot cookies.
• Press while hot. Wait until cookies cool and the kiss will not stick; wait too long on the pan and the kiss can melt into a puddle—aim for right out of the oven.
• Do not overbake. Soft centers grip the kiss better; edges should look set, centers slightly underdone.
• Chill sticky dough 15–30 minutes so balls roll cleanly and hold their shape.
• Even scoops bake evenly—use a 1-tablespoon cookie scoop when you can.
• Candy cane bits burn if too large; crush finely and use some in the sugar roll, some as garnish.

Storage & Make-Ahead

• Room temperature: Store cooled cookies in an airtight container up to 5 days. Separate layers with parchment so kisses do not smear.
• Refrigerator: Not required; cool rooms are fine. If your kitchen is warm, chill briefly to firm the chocolate, then serve at room temp for best texture.
• Freeze baked cookies: Freeze in a single layer, then bag up to 2 months. Thaw in the container so condensation does not wet the sugar coatings.
• Freeze dough: Scoop balls (before sugar/coconut rolls), freeze solid, then bag. Bake from frozen, adding 1–2 minutes; roll in sugar just before baking. Add kisses hot from the oven as usual.
• Cookie exchange timing: Bake 1–2 days ahead. Snowball kiss cookies look best dusted the day you serve.

Want cookies beyond kiss blossoms? See Classic Christmas Cookies.

FAQ

When do you put the kiss on blossom cookies? As soon as the tray leaves the oven—within about a minute—while the cookie is soft enough to cradle the kiss.

Why do my peanut butter blossoms crack too much? Some crackling is normal from the sugar roll. Deep fissures usually mean the dough was too dry or overbaked. Measure flour carefully and pull cookies when edges are just set.

Can I freeze Christmas kiss cookies? Yes. Freeze fully cooled cookies up to 2 months. Snowball styles may need a light fresh dusting of powdered sugar after thawing.

Do I bake the kisses? No. Kisses go on after baking. Baking them from the start would melt them completely.

Can I use seasonal kiss flavors? Absolutely—candy cane, dark chocolate, or caramel-filled kisses all work. Match the flavor to the dough (peppermint kisses on candy cane cookies, milk chocolate on peanut butter blossoms).

What’s the difference between blossoms and kiss cookies? “Blossoms” usually means the peanut butter (or similar) cookie with a kiss pressed in the center. “Kiss cookies” is the broader holiday category—same technique, different doughs.

How do I keep snowball kiss cookies from looking greasy? Cool until just handleable before the first powdered-sugar roll, then cool fully and dust again. Hot butter can soak the first coat if you roll too soon.

Conclusion

With six Christmas kiss cookies on one list, you can fill a tin with peanut butter, chocolate, spice, peppermint, coconut, and snowy pecan flavors without learning six unrelated methods. Bake, press, cool, and pack—then let the kisses do the holiday decorating for you.